Effect of <em>Hippophae Rhamnoides L.</em> Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide
Abstract:This study evaluated the influence of the addition of increasing quantities of Hippophae rhamnoides L. leaves (HRL) on the radical scavenging activity, main oenological parameters and organoleptic characteristics of three white wines made from moschofilero and one white wine made from riesling grapes respectively. Radical Scavenging activity, reducing power, total phenol content (TPC) and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL inc… Show more
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